Seared Salmon with Steamed Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Brown Rice

Pan-seared salmon served with steamed asparagus and fluffy brown rice, finished with a squeeze of bright, zesty lemon.

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NUTRITION

487kcal
Protein
39.5g
Fat
23.5g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 teaspoon fresh Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with a pinch of salt and black pepper.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Flip the salmon carefully and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon is searing, steam the asparagus in a steamer basket over boiling water for about 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice for a bright finish.

Seared Salmon with Steamed Asparagus and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Brown Rice

Pan-seared salmon served with steamed asparagus and fluffy brown rice, finished with a squeeze of bright, zesty lemon.

NUTRITION

487kcal
Protein
39.5g
Fat
23.5g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1/2 cup cooked Brown Rice

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 teaspoon fresh Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with a pinch of salt and black pepper.

  • 2

    Heat the avocado oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crispy.

  • 4

    Flip the salmon carefully and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily.

  • 5

    While the salmon is searing, steam the asparagus in a steamer basket over boiling water for about 5 minutes until tender-crisp.

  • 6

    Warm the pre-cooked brown rice and fluff it with a fork.

  • 7

    Plate the salmon alongside the rice and asparagus, then drizzle everything with fresh lemon juice for a bright finish.